Coconut ribbon pakoda with video
Coconut ribbon pakoda| seeval, i just saw this name in Krishna sweets during our trip to India in June. I didn’t check out the packet to see the ingredients but noted down the name itself. I have already posted 2 versions of ribbon pakoda in Jeyashri’s kitchen. I tried this coconut ribbon pakoda at home by adding coconut milk, to make the dough. But somehow I am not satisfied. Finally, after 2-3 attempts got the taste, that I had in my mind. I made this for my Cookery demo in Pasir ris CC, Singapore. Try this yummy, crispy coconut ribbon Pakoda. Check out my full collection of Deepavali Snack recipes | Diwali snack recipes.
Method:
- Grind the fresh coconut into a fine paste. You can add a little water if needed.
- This gives a nice flavour to the coconut ribbon pakoda, so do not skip this.
- In a wide bowl add the rice flour, besan, coconut paste, red chili powder, salt, sesame seeds, butter, and 1 tbsp hot oil.
- Warm the coconut milk. Do not boil, just make it warm. If you insert your fingers you should be able to keep the fingers in the coconut milk for 7 seconds.
- Adding warm coconut milk gives a nice texture to the ribbon pakoda.
- Add the coconut milk to this and knead this into a soft pliable dough.
- If needed add little water. Do not make it too stiff else it will be hard to squeeze.
- Cover the dough take small portions and put them into the murukku press using the ribbon pakoda achu.
- This time I used the achu that my mom gave to me. The achu has curves so I got nice lines in the ribbon pakoda.
- Heat oil and when it becomes hot, bring the flame to medium.
- Squeeze the dough into the oil.
- Fry in medium flame till the shh sound of the oil subsides.
- Drain in the kitchen towel.
- Repeat this for the rest of the dough.
- Homemade coconut milk gives a very nice flavor to the ribbon pakoda.
- I tried this coconut ribbon pakoda with both store-bought and homemade coconut milk.
- Do not make the dough in bulk, make it in small portions. I made the dough for this 2 cups of flour (1 cup rice + 1 cup besan) in one go. Do not make more than that.
- Adding fresh coconut gives a nice taste and flavour, so do not skip this.
- This coconut ribbon pakoda stays crispy for 1 week. Store in an airtight container.
Coconut Ribbon Pakoda
Ingredients
- 1 cup Besan | Kadalai maavu | gram flour
- 1 cup Rice flour
- 3 tsp Red chili powder
- 1 tsp Sesame seeds
- 3 tsp Butter
- 1 tbsp Hot Oil
- Oil for deep frying
- ¾ cup Thick coconut milk
- 2 tbsp Fresh coconut
- Salt as needed
Instructions
- Grind the fresh coconut into a fine paste. You can add little water if needed.
- This gives a nice flavour to the coconut ribbon pakoda, so do not skip this.
- In a wide bowl add the rice flour, besan, coconut paste, red chili powder, salt, sesame seeds, butter and 1 tbsp hot oil.
- Warm the coconut milk. Do not boil, just make it warm. If you insert your fingers you should be able to keep the fingers in the coconut milk for 7 seconds.
- Adding warm coconut milk gives a nice texture to the ribbon pakoda.
- Add the coconut milk to this and knead this into a soft pliable dough.
- If needed add little water. Do not make it too stiff else it will be hard to squeeze.
- Cover the dough and take small portions and put into the murukku press using the ribbon pakoda achu.
- This time I used the achu which my mom gave to me. The achu has curves and so I got nice lines in the ribbon pakoda.
- Heat oil and when it becomes hot, bring the flame to medium.
- Squeeze dough into the oil.
- Fry in medium flame till the shh sound of the oil subsides.
- Drain in the kitchen towel.
- Repeat this for the rest of the dough.
